That week in July that smelled like autumn.
Challenging full moons offering opportunities to grow.
Regaining a steady, certain pace and rhythm of life.
Ever flowing inspiration to create new pieces.
Your continuous support towards my work, my dream...
This herbal tea. Pure magic.
Exercises and insights offered by these two beautiful souls.
Fruit are my summer food, I'd probably be fine eating all the different variety of seasonal fruit for a few months every year. Just that. But why would I ever do it, when there are endless ways of using them up in recipes ranging from sweet to savory.
Take galettes for example. They are effortless, require just a few ingredients and so little of your time. The dough can be made in less then 5 minutes; all you have to do is leave it in the fridge for 6-24 hours, however much time you can practice a bit of abstinence. :))
The more you leave it in the fridge to rest though, the yummier it gets, but just experiment a bit and see what works best for you.
I am calling this recipe my "berry dream" galette, just for the sake of having a title, but it could just as well be my "whatever" galette, because the sky is the limit, really. Or...well, the farmers market, to be more precise. Just prepare the dough, and use whatever fruit you have available to you, wherever you live in the world, and whatever is in season.
So without further rambling, let's get to it!
Berry Dream galette recipe
makes 3 medium sized galettes
- for the dough
180 gr white flour (allow it to chill in the fridge)
40 gr whole wheat flour (allow it to chill in the fridge)
120 gr butter, cubed (from the fridge)
4 tbsp ice cold water
2 tsp castor sugar
1 tsp cinnamon
1/4 tsp nutmeg
peal of 1 lemon, razed
- for the filling
about 1 cup to 1 1/2 cups fruit of your choice
1 1/2 tsp cinnamon
1 tbsp brown sugar (optional)
To make to dough put the two types of flour in a bowl, add the cubed butter, the water, sugar, spices and lemon peel to flour mixture, then mix quickly with your hand until dough forms into a ball. Do not knead, and try not to manipulate the dough more than it is absolutely necessary. You should still be able to see tiny pieces of butter. (The mixing could be done in a food processor as well in a blink, but I'm usually old school like that).
Leave the dough in the bowl and cover it. Place it into the fridge and leave it there for 6-24 hours.
When you are ready to bake your galettes, preheat your oven to 175 degrees C (or 350 F). Take the dough out if the fridge, divide it into 3 pieces. Don't bother making them equal, because galettes are meant to be rustic and imperfect.
Roll the dough out between plastic wrap. This way you won't need to add more flour to it to prevent it from sticking, and thus your pastry will bake to a nice texture instead of hardening up from all that extra flour (plus you'll end up with nicer edges). Roll out each piece of dough to about a 5mm thickness, lay them onto a large baking sheet lined with parchment paper. Put berries (or any other fruit) onto the middle of the galettes (I usually just toss them on, but you can place them one by one into a concentric circle if you're feeling ambitious), leaving a 2-3 cm margin. Sprinkle the berries with the sugar and the cinnamon, then fold the outer edges of the pastry onto the berries. And bake the galettes for about 25-30 minutes.
I usually leave the berry filling unsweetened, since fruit are sweet anyway, and pat the sides of the pastry with a bit of brown sugar instead, to have it caramelize on there while it's baking, but it's totally up to you how much sugar you like to use in your desserts and what you want to do with it.
If you plan on using juicier fruit, like say peaches, you'd want to stir about a tablespoon of tapioca flour into your filling prior to adding the fruit on to your pastry. The flour will absorb the excess juice and will develop into a jelly-like texture. That way the liquids will not soak your pastry through and prevent it from fully baking.
So there you have it, pretty much all you need to know about this insanely easy recipe. If you do decide to make it (which you totally should), don't forget to take a photo and tag me on instagram, so I can see all your beautiful creations!
Wishing you a yummy summer!
Since this is a website about ceramics and jewelry, it is only fair to have the sixth blog entry about the subject. Finally!!! I hear you sight! You are totally right. Yes. But to me this is not just a job. It is my life. Well, a very big part of it anyway. Not even my life, rather the style of it. So you hardly think, you need to mention breathing, yet it comes so naturally...
Some say, that I always work (which is not true at all by the way), but in a sense I do. Because when I cook food I visualize the dishes it would look good served in, and when I watch the sun set, I marvel at the colors and romanticize ways I could integrate them into my work and when I walk in the woods, I see shapes and textures I am inspired to recreate in my jewelry... So yes, in a sense I assume, I do work at all times...
When I am wrapped in love, my lines become smoother and more round, and at times of peace of mind and heart, I tend to slow my pace and spend more time with each piece, creating with intention, rather than by default, pouring my soul into everything I make.
So yes. In that sense I "work" when I take baths, and work when I walk in the forest, or when I travel and explore new places... I work when I drink coffee with people near or far from my heart and I work, when I sit still and observe strangers, looking deeply into their eyes and the depth of their being. It is all connected. And I love it that way. There is no separation and there most definitely is no need for any of the sort. Because my line of work grows and changes with me, and a life well lived is essential for that evolution...
I could probably write odes to all the different kinds of fruit that I know and to those I have never even heard about. But seriously, summer is so spectacular for this reason... No wonder this is the healthiest and most vibrant I feel all year. One thing that I find really important is to shop for food locally whenever possible, and this time of year it is always possible.
Shopping for berries is hardly a necessity, because I have the privilege to pick them myself from my mother's garden, but since my nutrition is based on mostly fruits and veggies, I do not want to strip her of all her fruit so I do tend to shop as well. There is just something about locally grown food that tastes differently, doesn't it. I mean, of course it makes sense, as fruit can be picked when ripe, since it is spared the long transportation, and so it has its optimal level of nutrition, thus its aroma is at its peak, but more than that, it holds a different energy. One that is still vivid within every bite...
Oh maybe it is just my frusession (fruit+obsession) speaking.
So tell me, what is your favorite summer fruit?
Mine are pretty much all the variety out there, but if I were to pick two, it would have to be raspberries and peaches. And to hold on to them as long as I can, I tend to preserve some into jams and jellies for those cold winter days, paired with warm oatmeal and pancakes... or simply by the spoonful; I'm not fussy like that at all.
Stay tuned for yummy recipes on the subject: jams, galettes, ice creams and cakes. Anything I can think of, I berrify (get it?) ;) all day every day.